Most food establishments that slaughter, process, or sell raw meat need some type of meat license.
- Individuals slaughtering or processing meat or poultry, for personal use, are exempt from licensing.
- Poultry growers slaughtering no more than 1,000 poultry per year for direct retail sales are not required to obtain an ODA license.
Federal jurisdiction and inspection
- The United States Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) has jurisdiction over most meat establishments.
- With the exception of custom slaughtering, The Federal Meat Inspection Act requires all amenable species (cattle, sheep, swine, goats, horses, mules and other equines) to be slaughtered under continuous FSIS inspection.
- With exception (custom slaughter and small firms), The Poultry Product Inspection Act requires that poultry (chickens, ducks, geese, turkeys and other domesticated fowls) be slaughtered under continuous FSIS inspection.
- All post-slaughter processing of meat and poultry products for wholesale sales is subject to continuous USDA inspection.
The Oregon Department of Environmental Quality (DEQ) regulates waste discharge in Oregon. Up to 20-tons (40,000 pounds) of slaughter and processing waste can be composted on-site anually without a permit, as long as the composting process does not adversly affect surface or ground water. If waste is disposed of at permitted landfills, or into sanitary sewer systems, then firms raising, slaughtering, or processing poultry do not need to contact the DEQ or ODA regarding waste disposal.
If waste is applied to crops or land, then a permit may be required. DEQ delegates the ODA Natural Resources Confined Animal Feeding Operations (CAFO) Program to issue permits to firms applying liquid animal waste (from raising, slaughtering, or processing) to agricultural land. Prior to treating wastewater on-site, firms must contact DEQ at 503.229.5696. Prior to land application of liquid waste, firms must contact ODA Natural Resources Program at 503.986.4700.
In addition to complying with USDA, ODA and DEQ requirements, firms that raise, slaughter or process poultry must comply with local requirements. Local governmental agencies that may have authority over poultry operations include city planning, county planning, county on-site septic and the local Fire Marshall. It is important that poultry firms contact their local government prior to operation to ensure their proposed activities are in compliance.
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Food Code Fact Sheet # 2 Reduced Oxygen Packaging Without a Variance Requires HACCP
Food Code Fact Sheet # 3 Variances
Food Code Fact Sheet # 4 Cook/Chill and Sous Vide Requires HACCP
Food Code Fact Sheet # 5 Employee Illness Policy
Food Code Fact Sheet # 6 Consumer Advisory
Food Code Fact Sheet # 7 Allergens
Food Code Fact Sheet # 8 Wild Mushrooms
Food Code Fact Sheet # 9 Pet Dogs in Outdoor Designated Seating Areas
Food Code Fact Sheet #10 Proper Glove Use
Food Code Fact Sheet #11 Cut Leafy Greens
Food Code Fact Sheet #12 Cut Tomatoes
Food Code Fact Sheet #13 Probe Thermometers
Food Code Fact Sheet #14 Sprouting Seeds or Beans
Food Code Fact Sheet #15 Pest Control Plans
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